Le Temps des Cerises

A sweet white wine from the Southwest of France. It has fruity and sweet notes, ideal for accompanying foie gras or sweet and savory dishes.

An original sweet and savory starter consisting of a fresh pear filled with a Roquefort cheese preparation. The fruity taste of the pear contrasts with the strength of the blue cheese.

Duck or goose foie gras prepared on-site, served with a soft brioche. A rich and melting texture with a delicate, buttery flavor.

Fresh cheese with a creamy texture, seasoned with herbs or aromatics according to the day's inspiration. A light and refreshing starter.

A French bistro classic consisting of marinated herring fillets served with warm potatoes. Smoky and vinegary flavor, tender texture.

A mixed salad topped with goat cheese marinated in oil and herbs. Fresh and flavorful, often served on toast.

Duck meat slowly cooked in its own fat then shredded to form a rustic spread. Rich and flavorful, to be enjoyed with bread.

A savory tart filled with turkey and spicy vegetables in Colombo sauce (a Caribbean spice blend similar to curry). Exotic flavors and crispy pastry.

Antillean specialty made from flaked cod, avocado, cassava flour, and chili. A creamy texture with a spicy touch.

Small fried cod fritters, crispy on the outside and soft on the inside. Flavored with herbs and lightly spiced.

Cold Spanish soup made from tomatoes, cucumbers, peppers, and garlic. Very refreshing, ideal for starting a meal in hot weather.

Large mixed salad with southern flavors, grilled vegetables, feta cheese, and olives. A fresh and vegetarian dish.

Gourmet regional platter combining salad, potatoes, charcuterie, and duck confit. Rich and hearty.

Warm salad topped with pork cheeks slow-cooked until tender. Accompanied by potatoes for a complete meal.

Traditional blood sausage cooked with apples and a touch of apple alcohol (Calvados). Rich flavor and soft texture, served with mashed potatoes.

Tender rabbit meat simmered in a creamy mustard sauce. A traditional French dish with savory yet mild flavors.

Sausage made from pork tripes, labeled 5A for its superior quality. Characteristic strong taste, enhanced by the acidity of balsamic vinegar.

Tender round beef cut (called 'poire'), served with a red wine and shallot sauce. Accompanied by fries.

Thin slice of pan-fried turkey served with a creamy mushroom sauce. Tender and smooth.

Grilled duck fillet, served pink, topped with a rich sauce of foie gras and mushrooms. A gastronomic dish from the Southwest of France.

Marinated chicken cooked with a large quantity of caramelized onions, lemon, and a little chili. A Senegalese-inspired dish, tangy and fragrant.

A complete meat-free platter, composed of cereals, cooked and raw vegetables, and legumes. Balanced and varied.

Fish cooked with a blend of Colombo spices and coconut milk. Mild, creamy, and aromatic, served with rice.

Pork cheeks slowly simmered in a flavorful sauce until very tender. Comforting dish served with mashed potatoes.

Lunch or dinner deal including a main course and a dessert of your choice from a selection.

Meal deal including a starter and a main course of your choice from a selection.

Complete menu including starter, main course, and dessert of your choice. A gastronomic experience to discover multiple flavors.